Cheesecake Jar Recipe
graham cracker crust, strawberry compote, blueberries, homemade whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Strawberry Compote
Toppings
Method
Crust Preparation
- 1
Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, crush the graham crackers into fine crumbs. Stir in the melted butter and sugar until well combined. Press the mixture into the bottom of small jars or a baking dish evenly. Bake for 8-10 minutes until set. Remove from oven and let cool.
Cheesecake Filling Preparation
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and continue to mix until combined. Add the vanilla extract and sour cream, mixing until the mixture is creamy and smooth. Spoon the cheesecake filling into the cooled graham cracker crust in the jars.
Strawberry Compote Preparation
- 3
Make the Strawberry Compote
In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook for about 8-10 minutes, stirring occasionally until the strawberries have softened and released their juices. Remove from heat and let cool slightly before layering over the cheesecake filling in the jars.
Whipped Cream Preparation
- 4
Prepare the Homemade Whipped Cream
In a mixing bowl, combine the heavy whipping cream and sugar. Whip with an electric mixer on high speed until soft peaks form. Be careful not to over-whip. Spoon the whipped cream on top of the strawberry compote in the jars.
Serving
- 5
Assemble and Serve
Top each jar with fresh blueberries. Serve the cheesecake jars chilled and enjoy your delicious dessert!